Preparation time: a few minutes
Soaking time: overnight
Cooking time: 1 + 6 - 8 hours
 

Changing the water three times is important to remove the beans' flatulent effect.

Serve with brown bread, sausages and a glass of beer.

1. Wash the dry beans. Soak overnight in 3 liters (12 cups) water.
2. Drain. Cover with fresh water and bring to a boil. Reduce the heat and simmer, partially covered, until the skins split when you blow on them - about 1 hour.
3. Drain; place the beans in an earthenware pot or cocotte.
4. Combine the mustard, salt, pepper, onion, brown sugar, molasses and ketchup with 250 ml (1 cup) water. Pour over the beans, adding more water if necessary to cover.
5. Mix in the bacon pieces.
6. Place the slices of salt pork on top, pressing them down lightly.
7. Cover and bake in a 125° C (250° F) oven for 6-8 hours. Add boiling water as required to keep the beans moist.
8. Remove the lid during the last 30 minutes of the cooking time so that the salt pork browns.